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Double beans gravy

Double beans gravy

Published on June 1, 2020 | In | By
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As I was making this double beans gravy it occured to me that this is an ingredient that we as a family enjoy eating. The reason we don’t have it on our regular menu is probably the lack of availability of it in the fresh form. Or maybe we are just too busy to look beyond what our organic stores have to offer.

The texture and wholesomeness of this bean is what makes it popular among people. It is a legume, part of the hundreds of varieties which exist in our country which add the much needed natural protein for muscle development. A generous cup of this is so satisfying and filling.

More often than not I have heard my Aunt Geetha mention the “double beans” several times through the memorable part of my childhood years. Back then she was the one who turned out choice delicacies in her kitchen on a daily basis and thoroughly pampered her family. Her mother my grand aunt Swarnam was an encyclopaedia when it came to our traditional cuisine and ingredients. They ferreted out recipes from everywhere, especially from Tamil publications which some of us may have not paid heed to.

Today my cousins ( her daughters) are individual foodies in their own right and equally adept at treating the family to delicious meals.

My aunt passed away some years ago with every bit of the youthful vigour intact which she held on to tightly. Her unique sense of humour , shake of the head with the little pony tail that darted along and her addiction to Tamil cinema is something which none of us can ever forget.

While she did comment on my articles from time to time, which were published in the food column in the Hindu, I wish she was here now to taste the kind of food I like to cook today. She is most definitely one of those people whose conversations revolved around food and my ears absorbed every bit of it during the time she spent visiting my mother. The last dish I remember her mentioning to me was a curry leaf quiche which she had tasted when visiting her younger daughter in the US. It has been long pending on my list of dishes to make….

I know she would have loved Instagram just as I can be sure that she’s beaming that smile at me now .

Do try this easy gravy. The ingredients may seem like a lot but it’s only the task of setting it out that needs time.The actual recipe is very simple.

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Ingredients

  • Double beans-200 gms
  • Onion-1 big chopped
  • Small onions-10 , ginger-1 inch piece, Garlic- 1 clove
  • Coconut grated-1 Tbsp
  • Cashew nuts-6
  • khus khus (white poppy seeds)- soaked in a little water for 10 minutes
  • Dried red chilies (byadagi)-4 (can use other chillies too)
  • Cardamom-2
  • Cinnamon-1
  • Curry leaves- a few
  • Cumin seeds- 1/2 tsp
  • Ghee-1 tsp
  • Cold pressed sesame oil- 1 Tbsp
  • Fennel (saunf)-1 tsp
  • Salt to taste
  • turmeric powder-1/2 tsp , Red chilli powder-1 tsp, Garam masala- 1 tsp
  • Asafoetida (pure)-a tiny pinch
  • Water-2 C

Instructions

  1. Remove the double beans from the outer pod.Blanch in hot water and remove the thin skin. Press the skin so that the green bean pops out. This is called double podding or to double pod.
  2. Grind together with a little water, the coconut, cashew nuts, dried red chillies,khus khus, ginger, garlic, small onions and fennel ,to a smooth paste. Add the turmeric powder and red chilli powder and a little salt and grind again until well blended.
  3. Heat oil in a pressure cooker. Add the whole cardamom pods and cinnamon. When it sizzles, add the onion on low heat and saute' until soft. Add the double beans and saute well for 2 minutes.
  4. Add the ground masala, salt and 1 &1/2 c water and mix well. Let it come to a boil. Then cover with lid and weight and pressure cook for 3 whistles.
  5. Take off the heat and let the pressure settle.
  6. Open the lid.Check if the beans are cooked and check the taste. Adjust the seasoning if required. If needed add more water.
  7. Take a small tempering ladle or pan ,add the ghee and set on low heat. Once it heats up add the asafoetida, cumin seeds and curry leaves. As soon as it crackles, tip it into the gravy inside the pressure cooker.
  8. Set the cooker on heat and let the contents come to a quick boil. Switch off the heat and keep warm until ready to serve. Goes well with both cooked rice as well as chappathi.

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